Cooking Time:
5 hoursServings:
8
Ingredients
30 oz. salmon, 2 cans salmon4 c. bread crumbs
15 oz. tomatoes, canned
1 chopped green pepper
1 tsp. lemon juice
10 3/4 oz. cream of onion soup, canned
10 3/4 oz. cream of celery soup, canned
4 eggs, well beaten
1 tsp. garlic powder
1 tsp. Greek seasoning
2 chicken bouillon cubes, crushed
1/4 c. milk
- Use a slow cooker liner for this recipe, and grease the liner.
- Combine all ingredients EXCEPT the celery soup and milk.
- Transfer into slow cooker.
- Cover. Cook on Low for about 5 hours.
For the topping:
- Combine cream of celery soup with 1/4 cup of milk and heat in saucepan. (Can use additional milk if you feel it is too thick?)
- Use as a sauce for salmon bake.
NOTE: You can also put some of the greek seasoning to the topping as pictured!
Happy Crocking!
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XOXO,
Jenn
The picture does not look like what I think the finished product would look like. Canned salmon is already flaked, not a filet. Did you take this photo of your finished dish?
Hi Liane, this picture was taken using a piece of fresh salmon, although the recipe does say canned salmon! Happy Crocking!
What’s the purpose for the liner?
Taylor it would only make it easier to lift out the salmon!!!
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